Recipe - Pear And Pork Stir-Fry

12 ounce Pork tenderloin; trimmed of
all visible fat
2 tablespoon Defatted chicken stock
2 teaspoon Lowsodium soy sauce
1 teaspoon Vinegar
1 teaspoon Cornstarch
1/8 teaspoon Ground cinnamon
2 teaspoon Canola oil
2 Scallions; shredded
2 tablespoon Peeled; minced gingerroot
1 Clove garlic; minced
2 lg Pears; cut or sliced up One fourth inch thick
1 cup Shredded spinach

Calories 177 Fat (g.) 4.8 % calories from fat 24 dietary fiber (g.) 2.7
cholesterol (mg.) 56 sodium (mg.) 156

by Prevention Magazine, http://www.healthyideas.com

Freeze the pork until firm enough to slice easily, about 30 minutes. Slice
across the grain into thick slices. Cut into 1inch by 2inch pieces.

In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and
cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes.

In a large nonstick frying pan over mediumhigh heat, heat the oil for 2
minutes. Add the scallions, ginger and garlic. Stirfry for 10 seconds, or
until the scallions are translucent.

Add the pork and marinade. Stirfry until the pork begins to brown, 2 to 3
minutes.

Add the pears and stirfry 1 minute. Add the spinach. Cook until the
spinach begins to wilt, about 1 minute.

Serves 4

Posted to Digest eatlf.v097.n184 by "Tina D. Bell"
tdbell@altair.csustan.edu on Jul 20, 1997